Tuesday, August 25, 2015

This summer I've been on a little hiatus from the blog while I figure out some diet and lifestyle changes. The biggest thing that needed change was my cooking and baking. I had to reinvent some of my methods and conquer my cravings. With the support of a health coach, I've been able to make some positive progress and feel much better and lighter (down 16 lbs. so far!) I started the health program in early June and for the summer have been trying all sorts of new foods and reinventing old ones. I've learned vegetables, a protein, and healthy fat are essential elements of a balanced meal. Less about the food group concept that I was raised on. I am learning so much. Throughout the program, this salad has been my go-to meal. I have to thank The Faux Martha for the dressing recipe which she modified from the Brown Eyed Baker. I modified it further to leave out the parmesan cheese, since my husband can't do the dairy. Plus I am adamant (rigid/OCD) about the type of vinegar, how much honey, and the variety of garlic. I want the dressing to come out the same every time because it's so darn good. Then just drizzle it on a big plate of greens with all the beautiful color of veggies, and your choice of a good protein. I seriously have to fight the urge to lick the plate. Seriously. You will never buy store bought dressing again.

Rainbow Salad with Homemade Italian Dressing (serves 1 a big meal or 2 for side dish)

Italian Dressing

1/2 c. extra virgin olive oil

1/4 c. red wine vinegar (Pompeii Pomegranate Red Wine Vinegar)

3/4 tsp. kosher salt

1 large clove garlic, or two small (I use Persian Star from my local farmer's market)

1 T. raw wildflower or orange blossom honey

1 tsp. fresh cracked pepper, more to taste if that's your thing

I put all the ingredients in my Ninja Bullet blender and puree the daylights out of it. I almost always double the recipe so it fits well in the Ninja travel cup. I transfer to a mason jar with a plastic screw top lid and rinse out the Ninja cup and blades so your next blueberry smoothie doesn't have a hint of garlic aroma to it. (Metal lids get funky when you have to shake the dressing prior to serving.)

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About Me

I live and work in a small town. I enjoy my simple life. I make, I muse. I cook with my family in a house that's pushing 150 years old. I love what I do and always try to do more. I have a fun little blog about the food I make and share. I hope you enjoy it. Email me about the blog here: marcycancook@gmail.com